Lamb burghul and cucumber salad

Burghul was traditionally used as a side dish in place of couscous or rice. Burghul is a Persian word meaning ‘bruised grain’ – it has been parboiled, parched and coarsely ground. You can be served as a grain or used in breads, soups and even desserts.

SERVES 4

INGREDIENTS

lamb mince
2 tablespoons olive oil
1 clove garlic
2 tablespoons mint
1 tablespoon sage
1 egg
1 cup breadcrumps
1 cup burghul
2 tablespoons lemon rind
1 cucumber
3 radishes
feta cheese
walnuts

For the dressing
2 tablespoons lemon juice
1 clove garlic
1/4 cup olive oil

METHOD

Prepare all your ingredients.

Pour the burghul and 1 teaspoon salt into a small saucepan, cover with water and bring to a boil. Reduce the heat and simmer for 10-15 minutes. Drain and rinse with cold water.

In a large bowl, add the lamb, bread crumbs, garlic, mint leaves, sage, salt, black pepper and egg and combine well with wet hands and roll the mixture into walnut size balls. Heat a large saucepan over medium-high heat, add the oil and saute the meatballs until nice and brown and done to your liking.

Meanwhile make the dressing: Combine the lemon juice, garlic and olive oil in a screw-top jar; shake well and season to taste.

Tip the burghul into a salad bowl and add the lemon rind, cucumber, radishes, walnuts and feta cheese. Drizzle with the salad dressing and toss to combine. Divide the burghul mixture among serving plates; top with lamb and remaining mint.

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